Spicy Sweet Potato Carrot Soup
Spicy Sweet Potato Carrot Soup, a simple chipotle-spiced vegan soup made with ginger, cumin, and paprika. Perfect in the Instant Pot or stovetop!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 whole garlic cloves chopped
- 1 tablespoon minced ginger
- 5 medium sweet potatoes cut into small cubes
- 1 pound carrots cut into small cubes
- 1 tablespoon cumin
- 1 teaspoon chipotle powder
- 1 teaspoon paprika
- 2 tablespoons maple syrup or agave nectar
- 6 cups vegetable broth
- ½ teaspoon sea salt
- Optional garnish: crushed pumpkin or sunflower seeds, cilantro, coconut cream, sprinkled chile powder
Instructions
Instant Pot or Pressure Cooker Recipe Instructions
- Cook onion + garlic: Set Instant Pot to saute and allow to come to medium heat. Add olive oil and onion and cook until onion begins to soften, about 3 minutes. Add garlic and ginger, cooking 1 minute more or until very fragrant.
- Add ingredients + cook 20 minutes: Add sweet potato, carrots, cumin, chipotle powder, paprika, and maple syrup and stir well to combine all ingredients. Add vegetable broth and salt, secure Instant Pot with lid, and cook on high pressure soup setting for 20 minutes.
- Blend + serve: When soup is done, manually release the Instant Pot pressure, taking care to only remove lid when all pressure is released. Stir the soup to combine, then blend with an immersion blender until the soup is completely smooth. Serve with your choice of garnishes.
Stovetop Recipe Instructions
- Cook onion + garlic: To a large soup pot over medium heat, add olive oil and onion and cook until onion begins to soften, about 3 minutes. Add garlic and ginger, cooking 1 minute more or until very fragrant.
- Add ingredients: Add sweet potato, carrots, cumin, chipotle powder, paprika, maple syrup, vegetable broth, and salt and stir well to combine all ingredients.
- Simmer soup: Increase heat and bring soup to a boil, then reduce heat to low and simmer for 30 minutes.
- Blend + serve: When soup is done simmering, blend with an immersion blender until the soup is completely smooth. Serve with your choice of garnishes.
Notes
- *Recipe Notes: If soup is too thick after cooking and blending, add a bit more vegetable broth until desired consistency.
- Tools Needed: Instant Pot or large soup pot, immersion blender, kitchen knife set
- Prep ahead: soup can be made up to four days ahead of time if not frozen, months ahead of time if frozen and reheated (see freezing instructions below)
- Leftovers + storage: store soup in a pot or glass storage containers in the refrigerator for up to 4 days; freeze in freezer-safe storage containers for up to two months (possibly longer, however we did not test longer than 8 weeks). To reheat, thaw soup and bring to a boil in a soup pot. Do not thaw frozen soup and then refreeze.
- Nutrition notes: This soup is completely plant-based and gluten-free. Nutrition information is calculated on ⅙ of the recipe, which is about a 12 ounce bowl. This sweet potato and carrot soup is high in fiber, vitamin A, and provides 4 grams of plant-based protein per serving.
Nutrition
Serving: 1servingCalories: 278kcalCarbohydrates: 55gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1298mgPotassium: 951mgFiber: 8gSugar: 18gVitamin A: 39987IUVitamin C: 12mgCalcium: 104mgIron: 2mg
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